Buckwheat Porridge with Blueberries, Raisins & Honey

I really like starting my day with a bowl of hot porridge, especially in this cold and windy country. Last week I came across this buckwheat porridge in the shop and though I should give it a try to make my breakfasts a little more interesting. Buckwheat was pretty big in my family home, but I was never a fan; it smelled and tasted really weird to me. Now that I am trying to be more healthy, I have opened up to a lot of grains and old ingredients I never liked, and am finding myself loving every bit of it. And that's how it was with this buckwheat porridge; with the first spoon, I knew it would be my new favourite. It is very creamy, rich and filling. I added some of my favourite toppings and there could not be a better breakfast for this cold late Summer. 

Ingredients (1 serving):
  • 1/4 cup buckwheat porridge
  • 1 1/4 cups water or milk (can be plant milk)
  • dash of salt
  • 1/2 cup blueberries
  • 1/8 cup golden raisins
  • 1 tbsp honey

Place the water and porridge in a small pot over medium-high heat. Once boiling, add salt, turn the heat to low, cover and cook for about 10 minutes. Stir from time to time to avoid burning.

Pour hot porridge into a bowl, add blueberries and raisins and drizzle the honey over.



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